July 25, 2011

Cocoa Berry Cream French Toast

This French toast is as fantastic as it sounds...and looks if I might add. I saw this recipe for Tiriamsiu French Toast on How Sweet It Is, but since coffee isn't my thing I decided to change it up a bit. My favorite part about this is the Neufchatel/cream cheese on top. It just can't get any better than that. This French toast will rock your world so you better try it now while strawberries are still in season!


Cocoa Berry Cream French Toast
8 1-inch slices of French bread
4 whole eggs
1/4 cup half and half or cream
1/2 Tbsp. vanilla extract
1/2 tsp. cocoa powder
1 tsp. sugar
1/4 tsp. cinnamon
2 Tbsp. butter, split

Topping
1/2 cup Neufchatel (less fat) or cream cheese
1/2 tsp. cocoa powder
1/2 Tbsp. honey (I used huckleberry honey)
maple syrup for serving
sliced strawberries for serving

1.    Slice one loaf of French bread into 1-inch thick slices. In a bowl, combine eggs, cream, vanilla extract, sugar, cinnamon and 1/2 tsp. cocoa powder and whisk together. Lay bread in dish and let soak in the egg mixture for about 30 seconds each side.
2.    Heat a skillet on medium heat and add 1 tablespoon of butter. Add French toast and fry until golden brown. Flip (adding more butter if needed, use your judgment) and fry on other side. Repeat with remaining slices of bread and tablespoon of butter.
3.    Mix Neufchatel or cream cheese with honey and remaining ½ tsp. cocoa powder and spread on French toast slices while warm. Sprinkle with cocoa powder and serve with syrup and sliced strawberries.

July 22, 2011

Grilled Stuffed Zucchini and Rhodes Grilled Bread


Oh my word. This stuffed zucchini is out of this world! And this is coming from a girl that has never tried zucchini prior to this summer and has always had a hard time with sausage. Anyway, try this now, like right now. It's honestly amazing! I found this recipe in Our Best Bites cookbook but changed a few things to make it more "Rachelle" friendly.

Grilled Stuffed Zucchini
Adapted from Our Best Bites
4 medium zucchini (about 8”)

5 sausage links

1/4 cup diced red onion or 1 tsp. onion flakes
2 cloves garlic, minced

1 tomato, diced or ½-full can of diced tomatoes, drained
1 1/2 Tbsp. chopped fresh basil or 1 teaspoon of dried

2/3 cup pepper jack cheese plus 2 Tbsp. for topping
1 Tbsp. Italian style bread crumbs plus 1 tsp. for topping
¼ tsp kosher salt

¼ tsp black pepper

extra virgin olive oil

1.    Slice zucchini in half length wise. Cut off the top and bottom of each slice.
2.    Scoop out the centers, saving them in a bowl. Leave at least 1/4 inch around the edges and bottoms. Take the good parts of the zucchini you scooped out and dice up 1/2 cup. This will go in your filling.
3.    Drizzle the zucchini shells with a little olive oil and use your hands to rub it on all sides. Sprinkle with some kosher salt and black pepper and set aside.
4.    Preheat your grill outside and then start your filling in a skillet on the stovetop. Start by browning the sausage. Dice the sausage and then add the onions, garlic, and diced zucchini. Cook for 2-3 minutes until onion is tender. Add tomato, basil, 1/4 tsp. kosher salt and a few cracks of black pepper. Remove pan from heat and set aside.
5.    Take your zucchini to the grill and put them hollow-side down. Grill for about 5 minutes on medium heat. They should have nice charred marks and look tender on the inside.
6.    Add cheese and bread crumbs to filling mixture. Stir to combine and then divide the filling between the zucchini. Top each zucchini with about 1Tbsp. cheese and sprinkle with breadcrumbs. Lastly, give them a little drizzle of extra virgin olive oil.
7.    Place them back on the grill filling side up. Close grill lid, and cook for another 5-7 minutes. Larger/thicker zucchini will obviously take longer to cook.

*If you’re doing this inside, it will take a little longer seeing as you can’t close the lid to keep in the heat. You also might want to broil them in the oven when they’re finished to help the cheese on top get nice and bubbly.
Rhode's Grill Bread
Now for the Rhode's grill bread. This is no joke made out of just Rhode's dinner rolls, olive oil and some seasoning. All you have to do is thaw four Rhode's dinner rolls (in the fridge for a day), flatten them out to fit the palm of your hand, spritz them with olive oil, shake some seasoning of your choice on both sides and then set them on the grill for about 30-60 seconds per side until they bubble and become crisp. This is the best thing ever. 

Oh and did I mention we grilled some pineapple tonight as well? So yummy.
Try this tomorrow. It will not disappoint!